Rozanek's Bakery St. Louis Gooey Butter Cake

Rozanek's Bakery St. Louis Gooey Butter Cake

This recipe comes from Rozanek's Bakery, St. Louis, Missouri. This bakery has been in business for over 60 years . It's a St. Louis original and an acquired taste not shared by those in other parts of the country. Usually people in other cities said it looks like a mistake, a flat gooey mess. Well, of course, that's what it is and intensely rich.

Yield 1 9-inch square cake
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1 1⁄4 cups granulated sugar
• 3⁄4 cup butter or 3⁄4 cup margarine
• 1⁄4 cup light corn syrup
• 1 egg
• 1 cup all-purpose flour
• 2⁄3 cup evaporated milk

1. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar.
2. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.
3. For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined.
4. Beat in the corn syrup and egg until just combined.
5. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.
6. Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack.
7. Remove to serving plate. Sprinkle with confectioners' sugar.